Beef short rib tartare, sea urchin, black tobiko, mushroom

I wanted to use short rib because of just how “beefy” the flavour is. I didn’t want this to be a subtle tartare. Eating the minced meat without seasoning was already delicious, but I wanted to season it just to further enhance the flavour. No eggs, capers or shallots in this one, but seasoned with salt, mirin, a bit of soy, and some mulled vinegar.

The sea urchin is left untouched. It’s amazing as it is.

The enoki mushrooms are pickled with similar flavours used in seasoning the beef – soy sauce, mirin, salt,sugar. They were vacuumed to further draw the liquid into the mushrooms. The disks of king oyster mushrooms were also pickled then dehydrated to concentrate flavour and alter the texture. Lastly, toasted shitake powder.

Garnished with scallions for colour.

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About torontofoodlab

Chef of Toronto Food Lab, a GPI division. View all posts by torontofoodlab

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